I love good food. I love good food so much that I put good food on good food.



The array dazzles me dizzy.

How does one sauce up a plate when sugar, gluten, and soy are off the table. Well, here is what’s shaken on my kitchen shelf.

1) Salt: Not just salt. Infused salt. Plain white salt is for prison cafeteria, I am overwhelmed by the amount intriguing and delicious salt variations I come across.  I will only touch on one. It is a celtic sea salt imbued with dried mushroom.



When I use it tiny crystal pyramids dissolve slowly on the tongue, flooding my brain with slow release umami mania. Any food I put it on trespasses deep into personally unknown realms of flavor country.

Salt, push its limits. Shake it liberally.

2) Hot Sauce: I worry about the additives packaged food, so I use hot sauce.


Options galore,  with ingredients lists that satisfy even the most scrupulous clean eater. Burn Baby Burn (Disco Inferno!) Brand is currently bring the Hell to my plate.

Proceeds go to support the Black Panther Party’s philanthropic efforts. Groovy

3) Sprouted Stuff: What makes a salad great, crunchy bits. No wonder old stale chunks of bread (croutons) accompany greens in the poshest of restaurants.

Nuts to your croutons! Nuts instead of croutons for that matter. A jar some sort of nut or seed is usually on my table. Being a nutrition nerd, I often go the extra mile and sprout and dehydrate them as well. This is great fun and rather easy.

Still, we are busy folks. For care free Cruching just put a jar pumpkin seeds/almonds/cashews on the table


4) Mustard: Wonderful for the same reason as hot sauce. The ingredients are friendly (quite healthy in fact) and the varieties seem to be endless.


5) Pepper:  Flavor bomb. No explanation necessary.


Five fun finishers for you healthful palate. Heap em’ on with out a care.


Yet Another Grain Free Sugar Free Cookie: Chip-A-Hoy


Personally, the goal of a great grain free cookie is not to create a healthfood version of a Chips Ahoy.

I make Cookie treats… enthusiastically.


Any treat does not demand a moderation is not worth eating in the first place.

The goal is create from foods that tastes amazing in a solo state.


  • Coconut
  • Almond
  • Cacao
  • Ghee
  • Maple
  • Egg
  • Vanilla
  • Salt
  • Butter
Not the Gluten Free Flava'  I am going for

Not the Gluten Free Flava’ I am going for

That being said here is an unintentional version of a Chips Ahoy Chewie.

I am a big fan of kitchen hacks. Here is my newest favorite.

Gluten Free Girl’s reliable cookie ratio. 1-2-3

  • 1 part sweet
  • 2 parts fat
  • 3 parts flour

Here is my 1st small test recipe.

  • 20 gm sweet = 20 gm coconut sugar, 20 gm maple syrup
  • 80 gm fat = 20 gm coconut oil, 20 gm ghee, 40 gm almond butter
  • 120 gm flour = 100 gm almond flour, 20 coconut flour
  • 1 egg
  • 1 ts Vanilla bean powder or 1/2 ts extract
  • 1/2 ts baking soda (the tastes good alone exception)
  • 3 finger pinch salt
  • 1/4 cup chocolate chips (I just busted up a dark chocolate bar)

Throw all this in a bowl.


Mix well.


Scoop one table spoon balls on to greased or parchment covered baking tray. Flatten with your palm.


Bake a 350º for 12 minutes.

Let cool and enjoy.


Mine turned out pretty well. Right level of salt, good outside crisp with that inside gooey chewy. Next round I am going to tray a flour ratio that will dial down the density and mix the dough in a food processor. I hope this might up the fluff.

I was not going for a Chip-A-Hoy facsimile, but nostalgia kicked in and I could call them little else.

The difference between these and the Nabisco original? Two and I was satisfied.

gooey-caramelJesus, when did they fill them with caramel. Another day Sean… another day.

Eat whole food, all else will follow.